Laconics on Empty Calories in Higher Institutions: Causes, and Effects on Students and Staff

Abstract

The paper discusses empty calories (ECs), which are calories from foods with little to no nutrients. ECs are found in processed foods with added fats, sugars, preservatives, and impurities. Consumption of ECs can lead to health issues like obesity, diabetes, heart dis
ease, hypertension, and micronutrient deficiencies. Therein, the determinants of EC consumption are: Self-factors (food industry tactics, taste, palatability), environmental factors (advertising, availability in educational institutions), and poor knowledge about EC hazards contribute to consumption. Whereas, harms on students and staff include: EC consumption can lead to obesity, diabetes, heart issues, and micronutrient deficiencies, affecting health and potentially academic performance. Empty calories control measures include, provision of water, food oasis in educational institutions, and nutrition education can help curb EC consumption.